Post by wilderness on Jun 20, 2019 9:06:11 GMT -5
Banana Pudding-emr
3/4 cup sugar, divided
3 Tbsp. all-purpose flour
dash salt
4 eggs (divide 3)
2 cups milk
1/2 tsp. vanilla extract
Nilla vanilla wafers
5-6 bananas
Combine 1/2 cup sugar, flour, and salt in heavy saucepan. Mix in 1 whole egg and 3 egg yolks and whisk together. Stir in milk and cook, stirring constantly, over medium heat until thickened. Remove from heat and stir in vanilla.
Spread small amount on bottom of medium Pyrex bowl, or 1-1/2 qt casserole dish. Cover with Nilla wafers. Top with layer of sliced bananas. Pour 1/3 of custard over. Repeat two more times.
Beat egg whites till stiff. Gradually add 1/4 cup sugar and beat to stiff peaks. Pile over pudding. Bake at 425 degrees for 5 minutes.
My tweaks:
I use a smaller amount of custard for the first layer so I will have plenty to cover the top layer completely.
I add 1/8 tsp. cream of tartar to the egg whites before beating for a nice glossy meringue, and then just a drop of vanilla towards the end to give it a good flavor.
I bake it at 350 degrees for 20 minutes for a nice even brown.
Personally, I like it warm out of the oven, but DH prefers it chilled. I make it for him, so I let it cool and then refrigerate.
3/4 cup sugar, divided
3 Tbsp. all-purpose flour
dash salt
4 eggs (divide 3)
2 cups milk
1/2 tsp. vanilla extract
Nilla vanilla wafers
5-6 bananas
Combine 1/2 cup sugar, flour, and salt in heavy saucepan. Mix in 1 whole egg and 3 egg yolks and whisk together. Stir in milk and cook, stirring constantly, over medium heat until thickened. Remove from heat and stir in vanilla.
Spread small amount on bottom of medium Pyrex bowl, or 1-1/2 qt casserole dish. Cover with Nilla wafers. Top with layer of sliced bananas. Pour 1/3 of custard over. Repeat two more times.
Beat egg whites till stiff. Gradually add 1/4 cup sugar and beat to stiff peaks. Pile over pudding. Bake at 425 degrees for 5 minutes.
My tweaks:
I use a smaller amount of custard for the first layer so I will have plenty to cover the top layer completely.
I add 1/8 tsp. cream of tartar to the egg whites before beating for a nice glossy meringue, and then just a drop of vanilla towards the end to give it a good flavor.
I bake it at 350 degrees for 20 minutes for a nice even brown.
Personally, I like it warm out of the oven, but DH prefers it chilled. I make it for him, so I let it cool and then refrigerate.
